As food trends continue to evolve, so do consumers’ demand for flavor – and plenty of it. Premium food marketers may find success by tapping into the growing request for bold, daring flavor combinations.
According to The Wall Street Journal, the current flavor boom is a big change for a nation known for its mashed potatoes, chicken sticks, macaroni and cheese and other unadventurous fare. It’s a reversal that has been building since processed food first began to drown out regional cuisines during World War II, food historians say. Another contributing factor is the growing interest in ethnic cuisines. As the global stage continues to become smaller and more diverse, Americans are much more adventurous with their dining selections.
Some examples of food companies embracing the flavor explosion include:
- Seasoning company McCormick & Co. Inc. says Americans now keep an average of 40 different spices, a figure that has grown roughly twice as fast in the past two decades as it did in the previous 30 years.
- PepsiCo Inc.’s Frito-Lay brand recently introduced Doritos chip flavors labeled First-, Second- and Third-Degree Burn, made with jalapeno, buffalo and habanero flavors.
- Gum-maker Wm. Wrigley Jr. Co. is using technologies such as the textured crystals it calls Micro-Bursts to deliver a more intense flavor as well as new sweeteners to make flavors last longer.
“Consumers expect more from a flavor. It’s kind of like moving from regular TV to high-def TV,” says Stephen Kalil, corporate executive research chef at Frito-Lay’s Culinary Innovation Center.
Do you think Americans’ need to spice things up will eventually result in a desensitization to natural flavors? Is there really too much of a good thing when it comes to flavorful foods?
Labels: food trends, marketing premium food, Premium Food, Stephan & Brady
